발아 채소 추출물의 항산화 활성 비교

우나리야 ( Na Ri Yah Woo ),송은승 ( Eun Seung Song ),김현정 ( Hyun Jung Kim ),서미숙 ( Mi Sook Seo ),김애정 ( Ae Jung Kim ),( Nariyah Woo ) 한국식품영양학회 2007 韓國食品營養學會誌 Vol.20 No.4

자생식물 추출물을 첨가하여 개발된 저장용기의 김치 저장 중 미생물과 관능적 특성의 변화

우나리야(Nariyah Woo),이혜란(Hye-Ran Lee),고성희(Seonghee Ko) 한국콘텐츠학회 2022 한국콘텐츠학회논문지 Vol.22 No.1

본 연구는 자생식물 추출물을 첨가하여 개발된 항균용기(KAPP)에 저장된 김치의 발효 및 품질특성을 비교하였다. 실험에 사용된 저장용기는 개발된 항균용기(KAPP)와 기존 시판 용기인 폴리프로필렌 용기(KPP), 스테인레스 스틸 용기(KST), 포세린 용기(KPC)로 총 4가지를 사용하였다. 김치를 저장하는 동안 총균수의 증가와 감소는 4가지 용기 모두 비슷했으나 KAPP의 경우 가장 낮은 증가를 보였고, 대장균군의 경우에는 저장 15일 이후부터 50일까지 가장 낮은 수준을 유지하는 것으로 나타났다. Leuconostoc spp. 과 Lactobicillus spp.는 저장 15일까지 모든 실험군에서 급격한 증가를 보인 후 감소하는 경향을 나타내었으나 특히 KAPP 용기에 저장된 김치는 나머지 3가지 저장 용기에 비해 높은 수준을 유지하는 것으로 측정되었다. 저장 40일의 김치를 관능 검사한 결과 KAPP 용기에 저장된 김치가 시판 KPP, KST, KPC 용기의 김치에 비하여 전반적으로 외관, 냄새, 맛 및 전반적인 기호도 항목에서 관능적인 점수가 높았다. 이를 통해 자생식물의 추출물을 첨가하여 개발한 항균용기가 시판 3가지 저장 용기와 비교했을 때 젖산발효에 효과적임을 확인하였으며 관능적인 면에서도 우수함을 확인하였다. This study was conducted to investigate the quality characteristics of Kimchi during fermentation and storage according to containers with native plant extract. The containers used in the experiment were antimicrobial polypropylene containers(KAPP) developed with the addition of native plant extracts, and it was tested by comparing the microbial changes and sensory characteristics of the existing commercial containers, such as polypropylene containers(KPP), stainless steel containers(KST), and porcelain containers(KPC). Change in total microbial cell were similar for each container. Coliform maintained the lowest level from 15 days after storage to 50 days. Leuconostoc spp. and Lactobacillus spp. showed a rapid increase in all four storage containers until the 15th day of storage and then decreased. The KAPP container maintained its highest level. The sensory evaluation was carried out on Kimchi optimal condition(storage 40 days). The sensory scores of KAPP were generally higher than those of other experimental samples in characteristics of appearance, odor, taste and overall preference. As a result, KAPP container has an excellent antibacterial effect as compared with the three commercially available storage containers, is effective for fermentation of lactic acid.

저장용기에 따른 김치의 이화학적 특성 비교

우나리야(Nariyah Woo),이혜순(Hye-Soon Lee),고성희(Seong-Hee Ko) 동아시아식생활학회 2018 동아시아식생활학회지 Vol.28 No.4

활나물 부위별 추출물의 유지에 대한 항산화 효과 및 항균성에 관한 연구

우나리야(NaRiYah Woo),김태수(TaeSoo Kim),박춘근(Chun Geon Park),성하정(Ha Jeong Seong),고상범(Sang Beam Ko),강명화(Myung Hwa Kang) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.7

본 연구는 활나물의 항산화제와 항균제로의 이용 가능성을 탐색하기 위한 기초연구로 수행되었다. 활나물의 용매 추출수율은 줄기, 잎, 뿌리 순이었고 줄기추출수율이 4.47%로 가장 높았다. 총 페놀성화합물 함량은 잎, 뿌리, 줄기의 순이었고, 잎 추출물이 2.98 ㎎/mL로 가장 높았으며, 줄기 추출물에서 가장 낮았다. 활나물 부위별 추출물의 유지에 대한 항산화성을 검토하기 위하여 옥수수유에 추출물과 항산화제를 각 농도별로 첨가하여 60±2℃에 저장하면서 3일간격으로 POV를 측정한 결과, 활나물의 잎, 줄기, 뿌리 추출물은 대조군에 비하여 저장기간 동안 높은 항산화성을 나타내었고, 0.05%의 추출물을 첨가한 군의 항산화 활성이 높았다. 또한 저장기간에 따른 CDV 측정 결과 POV와 유사한 경향이었다. 산화 유도기간은 잎, 줄기 0.05% 추출물이 대조군에 비해 연장되었다. 활나물 추출물의 항균성을 측정한 결과 잎 추출물이 모든 균종에서 강한 항균력을 나타내었고, 줄기, 뿌리 추출물 순으로 항균활성을 나타내었다. 특히 Pseudomonas florescens에 대해서는 강한 항균활성을 보였다. 따라서 활나물 추출물의 항산화효과와 항균성을 측정한 결과 모든 부위에서 강한 활성을 나타내어 천연 첨가물로의 개발 가능성이 시사되었다. The antioxidative and antimicrobial properties of the solvent extracts of 3 parts (leaf, stem, root) of Crotalaria sessiflora L. were investigated, in order to find out new natural food additives. The antioxidative activities of the extracts were determined by peroxide value (POV) and the conjugated diene value (CDV) of corn oil stored for 30 days at 60±2℃. Each part of the extracts were added as 0.02, 0.05% and then compared with BHT. The antioxidative activities were as follows in decreasing order: BHT > LeafEX > StemEX > RootEX > control. The induction period showed that the part of the Crotalaria sessifloria L. group added with solvent extract showed a longer induction period compared with the control group. The part of Crotalaria sessiflora L. solvent extract were shown to have antimicrobial effects on the microorganism such as Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis, Pseudomonas flrourescens and Esch - erichia coli. Especially the effect on the Pseudomonas flrourescens was remarkable.

충북지역에 유통되는 일부 채소 농산물의 잔류농약 모니터링

우나리야,고성희,박용진,Woo, Nariyah,Ko, Sung-Hee,Park, Yong-Jeen 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4

This study is being executed to investigate the pesticide residues for agricultural products on the markets in Chungbuk area from 2010 to 2012. The samples used were chard, perilla leaf, leek, spinach, crown daisy, marsh mallow, and winter grown cabbage, These were analyzed by GC/MSD and GC/ECD. Agricultural pesticide levels of spinach was 23.4%, winter grown cabbage 20.6%, chard 14.9%, marsh mallow 14.0%, perilla leaf 13.1%, leek 8.4%, and crown daisy 5.6%. Exceeds of residual pesticides were spinach, chard, leek, perilla leaf, and marsh mallow. Based on these results, a risk assessment was being conducted by used a percentage of acceptable daily intake (%ADI). The %ADI ranged from 0.00014% to 1.73910%, and these values was indicated to have no effects on human health.

커피전문점의 시각이미지요소가 소비자 선호도에 미치는 영향

이선희,우나리야,Lee, Sun Hee,Woo, Nariyah 한국벤처창업학회 2015 벤처창업연구 Vol.10 No.3

소비자들이 커피전문점을 선택 방문 하는 가장 중요한 요인 중 하나는 시각적 요인이다. 커피전문점 선호도에 대한 분석 결과, 직업, 거주지, 결혼여부와 같은 응답자의 일반적 특성에 따라서 유의적인 차이가 나타났으며, 모든 일반적 특성 범주에서 스타벅스의 선호도가 가장 높은 것으로 나타났다. 커피전문점 매장 내 색체의 영향에 대한 분석 결과에서는 모든 일반적 특성 변수에서 통계적으로 유의한 차이가 나타나지 않았다. 또한 시각적인 상징컬러가 가장 영향을 주는 아이템은, 제공용품과 실내 인테리어가 중요한 아이템으로 조사되었다. 시각적인 상징컬러만으로 커피전문점을 선택 한다면 가장 기억에 남거나 방문하고 싶은 곳은 스타벅스였으며, 응답자의 일반적 특성에 따라서 차이가 나타난 변수는 평균용돈이었다. 시각적 상징컬러가 강하여, 선택된 커피전문점으로써 가장 기억에 남거나 방문하고 싶은 곳으로서 스타벅스, 엔젤리너스, 카페베네이었으며, 이디야가 색상이 그 커피전문점의 특성을 잘 나타내고 있어서'이었고, 할리스는 다른 곳과 비교해서 색상이 개성이 있어서로 조사되었다. 즉 본 연구에서는 커피전문점마다 커피 맛은 다르지만, 소비자들이 커피전문점을 방문할 때 시각적 요소의 중요도와 상징컬러의 선호도가 커피전문점의 선택에 중요한 영향을 미치는 것으로 분석되었다. 일반 소비자를 대상으로 조사하여 시각적 요소들이 어떠한 영향을 미치는지 알아보는 연구를 진행하였으며, 시각적 요소와 컬러마케팅이 중요한 요소임을 인식하여 발전시킬 필요가 있는 것으로 파악되었다. One of the most important factors for the consumers to select a coffee shop is a visual factor. The analysis results of interior pale face image of the coffee house doesn't show significant differences on all the categories. It is recognized that the items affected by symbolized color are supplies and interior design. If a respondent choose a coffee house by the symbolized color, 'Starbucks' is the most memorable or want to visit place, and only one category, pocket money shows significant difference in choosing coffee houses. The investigation results say that the most memorable or want to visit coffee house by the visual icon color are 'Starbucks', 'Angelinus' and 'Caffebene', and that 'Ediya's icon color marks the characteristics of the shop very well, and 'Hollys' has the most characterful color. Resultingly, visual elements and icon colors of the shop seriously affect consumer's choice in visiting a coffee house. This study is to understand the influence of visual elements in choosing a coffee house for general customers, and it is considered that the importance of visual elements and color marketing must be recognized and developed.

조리 방법이 상용채소의 비타민 및 무기질 함량에 미치는 영향 -시금치, 양배추, 콩나물, 당근을 중심으로 -

정혜경,윤경수,우나리야,Chung, Hae Kyung,Yoon, Kyung-soo,Woo, Nariyah 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

환타지 메이크업에 나타난 미래주의 특성에 관한 연구

장진미(Jin Mi Chang),우나리야(Nariyah Woo) 한국인체미용예술학회 2010 한국인체미용예술학회지 Vol.11 No.4

The art makeup is most shown dynamically the inner image breaking away from standardized formality of current makeup. In addition, it is a realm of beauty which decorates the body without material limit and shows the individual self. The fantasia makeup among them is more diversified of the expression characteristic by emergence of new art trend called futurism and is developed to complex image pattern. In this study, the expression characteristic of futurism is investigated detailed by the examples in relation to the futurism which is shown at the fantasia makeup of one type of expression pattern in art makeup. It can be thought that the expression characteristic of futurism is classified into utopian futurism and dystopian futurism. The utopian futurism is shown the desire about future of human. By contrast with this, the dystopian futurism is shown the anxiety about future of human. The doubly characteristic of futurism in this is shown to highly varied expression style at the fantasia makeup. It can be said that the utopian futurism is expressed as the play instinct and folksy character. It is shown the natural expression trend of escaping consciousness from environment of side effects in the rapidly changing scientific civilization. Besides, it is shown the image which is more intent to human and nature compromising with humanity and mechanical beauty. In contrast, it can be said that the dystopian futurism is expressed as the cyberpunk and decadent character. It is shown the negative imagination in anticipation of unusual fantasy realm to the human future contained of opposing culture which is a material omnipotence, identity loss and human alienation and so on.

고려시대 및 조선시대 장류

안용근 ( Yong Geun Ann ),우나리야 ( Nariyah Woo ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.3

브라질 상파울루시의 한식당 현황 및 만족도 조사

정혜경 ( Hae Kyung Chung ),우나리야 ( Nariyah Woo ),김미혜 ( Mi Hye Kim ) 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.3

To find an efficient solution for the globalization of Korean food in Brazil, we conducted a survey about the satisfaction of Brazilian natives who had visited a Korean restaurant, and possible suggestions for improvement. We also conducted indepth interviews with 13 owners of Korean restaurants in Seo Paulo, Brazil, about their plans to improve Korean food to be more appealing to the Brazilian palate. Our research shows that Korean restaurants had a below average reputation for employee kindness, menu taste and variety, interior, mood, and accessibility. As a result of the survey, we found that Korean restaurants were considered in general to be below average. The survey also showed that the higher the level of a person`s economic standing, the less satisfaction they had with Korean food restaurants. We also found that the most common pieces of advice that Brazilian women had regarding Korean restaurants were to offer more variety in the menu, maintain a cleaner restaurant, and to actively engage in public relations. The general concerns of everyone surveyed focused on cleanliness and public relations of the restaurant. However, food-related people focused more on the taste and quality of the food. Sao Paulo is currently the most well-developed economic center in South America, so the world`s food service industry is pushed to the front of its ongoing development. For Korean food to make inroads into Brazil, Korean restaurants need to change the niche that they occupy. First-generation family businesses and second-generation specialized family businesses coexist in that city. So first of all, to localize the Korean food for Brazilian tastes, a menu system that will easily allow natives to access Korean food must be established. And second of all, it must support the total food culture by improving distribution, sanitation management, and marketing methods that can get the natives to like Korean food ingredients